Fränkischer Hof

Before our meeting at our motorhome manufacturer, we travelled to the village centre. Here we found the Franconian court. Parking directly in front. Service The boss on the way to waste disposal came to us friendly and greeted us, and when we arrived, a table was already covered for us. Chef Erhard is doing everything here, bar area, kitchen and service. As on the run he wants to do everything very quickly so that some things stay on the way. Glasses are, for example, not rinsed out, but simply cut off. But his cordiality resembles something. Ambience In the hallway area guests have made immortal. Pictures of families and wedding parties behind glass can be admired here. Inside we get clear why. The guest room is limited by a large hall that can accommodate 100 people. Even for larger bus groups is sufficient here. Then there is another room behind a curtain where there is a large TV for athletes. The plant is very economical. Dark chairs, corner benches and tables, covered with a bright table runner, a vase with fabric skins and dry cutlery and salt and pepper shakers. The curtains, the table runners and the interesting vases are made from the same fabric. The regular table meets here in the evening and separate guests from the place. Foods On the map are all dishes under 10,00 €. As daily dishes there are ducks, cattle breasts or shepherds. The duck was already out. We were in daily dishes and took the beef breast with cream beef, lumps and salad (8,00€ and the bowl also with the same supplements (8,00€). The side salads were fresh and crisp with a mild dressing, nicely garnished with creams and apple slices. The cattle breast was tender, the horseradish was all dressed so that the sharpness was taken. Salt potatoes would have been better suited here, but since the clubs were homemade, loose and tasty, that was good. The skull surprised with the price performance. Not too small or cooked with a lack of crust, it was nicely pleasant on the plate and tasted very good. Conclusion: Good Franconian cuisine for one-man operation all respect.

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